ginger Archives - Taste With The Eyes

Ginger Basil Martini

🍸 🌿 Ginger Basil Martini 🌿 🍸

I’ve got more of that beautiful Italian Basil from my local urban indoor Frontier Farms. So I’m putting it to good use in a Ginger Basil Martini, a flavorful and refreshing cocktail that combines the zesty and spicy notes of ginger with the aromatic and herbaceous qualities of basil.

Domaine de Canton ginger liqueur is made with a combination of ginger, honey, herbs, and vanilla, which contributes to its sweet and spicy flavor profile. The sweetness from the honey, along with the natural sugars in the ginger, gives the liqueur its distinctively sweet character so there is no need to add any additional sugar or simple syrup to this cocktail.

1 1/2 oz. French Ginger Liqueur (Domaine de Canton)

1/2 oz. Fresh Lemon Juice

5 Italian Basil Leaves (Frontier Farms)

2 oz. Vodka (Tito’s Handmade Vodka)

Basil Sprig and Lemon Wedge for Garnish

Ginger Basil Martini

Place ginger liqueur, lemon juice, and basil leaves in a cocktail shaker. Muddle well. Let sit to infuse for 5 minutes. Add vodka and plenty of ice. Shake vigorously to well-chill.

Strain into a martini glass. (OK to have flecks of basil). Garnish with basil sprig and lemon wedge.

Nibble on the fragrant basil while sipping on your martini! À votre santé!

More Interesting Cocktails

Evolving Manhattan Cocktail (Impress your friends with this cocktail!)

Julia Child’s Upside-Down Martini

A Negroni Inspired by Stanley Tuchi

Elderflower Soju Martini

Soju Kimbap Bloody Mary

Yuzu Bohemian Cocktail

Madre Mescal Sunset

Cactus Wren Cooler

Natural Rosemary Sangria

Le Blanc Noel

Cocktail Nibbles Inspired by James Beard

Vegas-Style Cactus Ginger Margarita

Cactus Ginger Margarita

Vegas-Style Cactus Ginger Margarita

Kick back and relax poolside under the bright Vegas skies while sipping on a Fabulous Vegas-Style Margarita. Groove to the smooth sounds of crooners Dean Martin and Frank Sinatra. Enjoy dinner crafted by one of the dozens of celebrity chefs, take in a show. Later in the evening, cruise the casinos and let Luck Be A Lady Tonight!

Cactus Ginger Margarita

My original Poolside Signature Cocktail is the marriage of a Ginger Margarita and a Prickly Pear Margarita.

Cactus Ginger Margarita

Tequila, orange liqueur, lime, and salt are all it takes to make the perfect classic margarita… but substitute Domaine de Canton ginger liqueur for the usual Triple Sec or Cointreau and add an ounce of the fabulous desert-born, magenta-hued prickly pear cactus syrup…and Viva Las Vegas My Friends!

Cactus Ginger Margarita Recipe

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Edamame Spaghetti with Kale Cilantro Pesto

Edamame Spaghetti with Kale Cilantro Pesto
Carrot Ribbons, Toasted Coconut, Fried Ginger

Compare this Edamame Spaghetti to common pasta and you will be amazed. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving. This spaghetti – made exclusively of organic edamame (green soybeans) and water – has 24 grams of protein and 11 grams of fiber per serving.

The nutritional facts are hard to believe, until one realizes that this spaghetti really isn’t pasta at all, but soybeans masquerading as noodles. And as it turns out, beans make a super substitute for wheat flour to make those noodles. Edamame spaghetti’s taste and aromas are mild and pleasantly vegetal in nature, and the tooth is delightfully chewy. Love the natural green color, too.

I dress the noodles with kale cilantro pesto – the kale and almonds in the pesto adding their fair share of nutrients. Inspired by edamame and its Asian roots – I add toasted coconut for a little crunch and its toasty exotic flavor and a few shards of one of my favorite garnishes – fried ginger – which brings an unexpected zing to the dish. Raw carrot ribbons add color, texture, and more nutrients. This is definitely a feel-good pasta dish – one that is organic, naturally lower in carbs, and gluten-free to boot. Win.Win.Win.

Edamame Spaghetti with Kale Cilantro Pesto Recipe

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Miso-Braised Asparagus, Ginger Sauce

Miso-Braised Asparagus, Ginger Sauce, Sliced Scallion
served on
My “Le PONT de la TOUR” China
in Honor of
The Queen’s Diamond Jubilee

While ginger sauce makes a heart-healthy alternative to hollandaise, braising asparagus in miso broth adds another layer of subtle flavor. A casual ladle of ginger sauce over braised asparagus makes for a zippy vegetable side. The addition of buckwheat noodles, tomatoes and pine nuts makes a vibrant meatless meal.

❖❖❖

Lucy Robinson Hanson
1886 – 1970

Over a century ago, Lucy Robinson and Jack Hanson were Londoners. Early in the 1900’s, Jack left England for Chicago to follow his dreams. Shortly thereafter and still a teenager, Lucy left her family and followed her true love to America. By 1952 Lucy was a widow, a mother of 7 and grandmother of 17 when Princess Elizabeth, while visiting Kenya, received the news of her father’s death and her own accession to the throne.

Lucy decided to take one of her grandchildren back to England to visit the family she hadn’t seen in many many years and to witness The Coronation which was to take place in Westminster Abbey on the 2nd of June 1953. They boarded the RMS Queen Elizabeth and sailed to England. The granddaughter that accompanied Lucy was my mother. She was 19.

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The Ultimate Vegetable Stir-Fry Tower, Three Vibrant Sauces

The Ultimate Vegetable Stir-Fry Tower
Pea Sprouts, Shiitake, Soybean Sprouts, Pickled Japanese Cucumber & Red Jalapeño
Chinese Chives, Tofu, Ginger, Cilantro
Over an Organic Short Grain Rice Timbale
With Three Vibrant Sauces: Cilantro Juice, Chile Oil, Miso Sauce

Another Sublime Dish Inspired by Charlie Trotter

“The recipes… are only a guide. You can use any or all of a recipe, deviate wherever you like, or indeed substitute ingredients completely if it suits your desires. In fact, you may want to forget about the recipe specifics and use the photographs alone as your inspiration,” penned Charlie Trotter in 1994. Thank you, Chef! No wonder you are my hero. Your words written 17 years ago perfectly describe my cooking style and blog: where the image is meant to titillate and inspire the cook!

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